This Blackened Swordfish Sandwich is a deliciously bold twist on a classic seafood sandwich. Featuring perfectly blackened swordfish fillets with a smoky, Cajun-inspired crust, this sandwich is balanced by a creamy, tangy slaw made with fresh cabbage, carrots, and a hint of lime. Served on a toasted Hoagie roll with crisp lettuce and ripe tomatoes, this sandwich offers layers of texture and flavor that are sure to satisfy. Whether you're looking for a quick lunch or a hearty dinner, this recipe is perfect for seafood lovers craving something a little different.
Blackened Swordfish Sandwich
Posted by : Stephen Dale / On : Oct 13, 2026
BLACKENED SWORDFISH SANDWICH
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
These blackened swordfish sandwiches are crispy, juicy, and perfectly seasoned. The slaw is bursting with flavor, and the swordfish steaks are delicious yet healthy.
Ingredients
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2 Swordfish fillets
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2 TBSP Butter melted
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½ Head cabbage finely chopped
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1 Carrot julienned and chopped
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½ Onion sliced thin and chopped
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½ Cup mayo
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Lime
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Hoagie roll
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1 TBSP Mayo
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Green leaf lettuce
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Sliced tomato
FOR THE SWORDFISH:
FOR THE SLAW:
For the Sandwich
Directions
Make the slaw
Mix the chopped cabbage, carrot and onion in a large bowl.
Meanwhile, mix the mayo and juice from one lime in and stir to combine.
Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use.
Sear the fish
Heat a cast iron skillet over medium heat until smoking.
While heating, pat the swordfish dry.
Brush the butter on the swordfish and sprinkle a heavy coating of your spice blend of choice. We recommend some thing with a kick such as a cajun blend.
Lay the fish carefully into the hot pan.
Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden.
Flip and cook another 2 to 3 minutes.
Remove from heat.
BUILD THE SANDWICH
Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust.
When ready to assemble, arrange the toasted bulkie rolls onto a serving platter. Arrange lettuce and a slice of tomato over the bottom half of the bun.
Add the swordfish and then top with a helping of the slaw.
Finish off with the remaining roll half and serve.
